This beautiful coffee comes from the Morales family, who have owned and operated coffee farms for generations. Located in El Coyegual, Finca La Esperanza is an incredible farm. Francisco is a gentleman that greets you with a wide smile and a friendly pat in your back. His lots are manicured and his trees are well taken care of. His family’s home sits across the valley from his farm and you can gaze over his entire estate from his drying patios.
Coffee at this estate is picked and pulped daily. After this, the coffee goes to the fermentation tank for about two days. The high elevation of the farm helps produce complex and flavorful characteristics in the cup.
Welcome to my Table, here in the corner of this cafe. Today we’re sipping the Guatemala Finca La Esperanza, from Seeds Coffee Company in Birmingham, Alabama. Feel free to pull up a chair.
region: La Libertad, Guatemala
farm: Guatemala Finca Finca La Esperanza
producer: Francisco Morales Carrillo
elevation: 1600 – 1700 meters above sea level
cultivars: Bourbon, Caturra
process: fully washed, patio dried
The aroma of the Guatemala Finca La Esperanza is bright and sweet, packed with scents of caramel, bright tropical fruit, and soft florals. Red apple, red grape, raspberry, rose petals…
The flavor follows the nose. A medium bodied coffee with a soft, creamy texture. Salted caramel, nougat, and vanilla coat my tongue while the coffee is still piping hot; then, as it cools, bright, juicy tropical fruits flood over the top, creating a supple, buoyant mouthfeel.
UNLESS OTHERWISE NOTED, ALL PRODUCTS REVIEWED BY A TABLE IN THE CORNER OF THE CAFE ARE UNSOLICITED SUBMISSIONS FROM THE PRODUCT MANUFACTURER. TO LEARN MORE ABOUT A TABLE IN THE CORNER OF THE CAFE, OUR REVIEW PROCESS, HOW TO SUBMIT PRODUCTS FOR REVIEW, OR SIMPLY TO CONTACT US, PLEASE VISIT OUR ABOUT PAGE
Andrew is a husband, father, dog lover, craft beverage enthusiast, content creator, and niche market Internet celebrity. Formerly of A Table in the Corner of the Cafe and The Pulitzer Project and contributor to Barista Magazine and Mental Floss, he’s been writing on the Internet for years.